Food Manager, MPTN, Child Development Center

The Food Manager is responsible for the preparation and serving of meals at assigned child development center, cleaning and washing equipment used in the preparation and serving of meals, maintaining a clean area, and establishing good rapport with coworkers, children and parents. Have compassion and understanding for the needs of children and families from all backgrounds.  Assist in the care, supervision, and safety of center children. Must understand, and follow all TVCCA, program and food handling regulations, policy and procedures.

·         High School Diploma or Equivalent preferred.

·         Minimum 18 years of age.

·         Must have or obtain ServSafe certificate within 6 months.

·         Have access to reliable, insured transportation.

·         Must have or obtain and maintain medication administration certification within six months of hire. 

·         Provide a TVCCA Staff Statement of Good Health statement signed by a physician, physician’s assistant, or nurse practitioner completed within Twelve (12) months before the date of employment, and every thirty-six (36) months for current staff.

·         Must be able to lift and / or carry a child 50lbs. 

·         Read and write. Possess clear fundamentals of basic mathematics- counting, subtracting, and adding.

·         Basic computer skills.

·         Able to follow directions both verbal and written.

·         Good communication skills

·         Continue professional development per funding.

• Must obtain ServSafe certificate and renew every 5 Years.
• Follow your posted Menu for the assigned day. Making sure that all food components are served for each meal. Making appropriate substitutions if needed and documenting on form.
• Determine the number of meals ordered. Adjust counts accordingly depending on daily attendance.
• Post children’s food allergies in classroom and kitchen and update, as needed, and order foods for such accordingly.
• Record daily temperatures of all refrigerators and freezers.
• Record temperature of all food items before serving; record temperatures on appropriate form.   
• Check in all food upon arrival, reporting discrepancies to supervisor, and store food properly.
• Establish a timeline to ensure food is prepared, cooked and served within acceptable time frame.
• Clean and sanitize kitchen daily, develop weekly cleaning schedule for refrigerators, ovens and other areas as needed.
• Physically able to handle kitchen equipment upon training and have working knowledge of equipment including, but not limited to, dishwasher, ovens, and microwave.  
• Follow TVCCA and Food Handing policies and procedures
• Bend/lift; work with fifty (50) pounds minimum; able to handle hot/cold food items packaged in individual containers.
• Stand for long periods of time up to four hours.
• Work with industrial cleaning products following correct procedures.
• Report all equipment malfunctions immediately to the Director and Assistant Director.
• Perform several functions concurrently to meet demands of program.
• Report to work on time, following center personnel dress code.